Monday, December 27, 2010

Zenkimchi may have the best rundown on Korean Christmas cakes this year, but I''m able to show you something a little different. This tiny Christmas bundle of joy was baked by my mother, brought over by my father and has been maturing for a month or so (as all good Christmas cakes should).

A dense fruitcake covered in a layer of marzipan and then a layer of fondant icing makes for a delicious way to celebrate the seasonal holidays. I have no need for ice cream cakes or fresh fruit sponges, this is the perfect cure for the wintertime blues.